Lamb and Lima Bean Soup Moroccan Algerian

Ingredients

• dried lima beans
• olive oil
• lamb
• brown onions
• garlic cloves
• carrots
• celery ribs
• chicken stock
• water
• chopped tomatoes
• fresh coriander
• lemon juice

Preparation

1. 1place the lima beans in a large bowl and cover with water
2. 2allow to soak overnight
3. 3rinse well and drain before using
4. 4heat the olive oil in a large saucepan , cook the lamb until browned on all sides to seal it
5. 5add all the vegetables and cook until softened - stir well
6. 6add the beans , stock and water to the pan and bring to the boil
7. 7reduce heat and simmer covered for 1 hour
8. 8skim the surface around every 20 minutes or so
9. 9remove lamb from pan
10. 10if using lamb on the bone , remove all bones
11. 11pull lamb into small pieces
12. 12return lamb to pan along with the tomatoes
13. 13simmer for another hour covered
14. 14remove from heat and add the coriander and lemon juice
15. 15stir well then serve with fresh bread